Kobi-batata shaak

Yield: 2 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 teaspoons Cumin or mustard seeds
2½ cup Potatoes cut into 3/4-inch pieces
1 cup Shredded green cabbage or up to twice as much
½ teaspoon Cumin powder
1½ teaspoon Coriander powder
½ teaspoon Turmeric powder
½ teaspoon Red chili powder
2 tablespoons Fresh cilantro, chopped
¾ teaspoon Lemon juice
¼ cup Tomatoes, chopped

Heat oil in a large skillet over medium heat. Add cumin or mustard seeds. Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook.

Add potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 minutes. Stir occasionally to prevent the potato mixture from sticking to skillet.

Add cabbage and continue cooking until vegetables are semi-tender. Add spices and stir to evenly coat vegetables. Cook until vegetables are tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and serve immediately.

Makes 2 to 3 servings

Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0 mg Grams of Fiber: 2½ Source: Delicious! April 1994 Typed for you by Karen Mintzias

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